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Ingredients

• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 400g orange kumara, peeled and chopped into 1.5cm chunks
• 1 teaspoon ground cumin
• large handful spinach leaves
• 1 smoked chicken breast, skin removed and chopped into 2cm chunks
• 1/2 cup grated Parmesan cheese
• 100g feta, crumbled
• 1 egg, lightly whisked
• 12 sheets filo pastry
• 50g butter, melted

Method

Preheat the oven to 180°C. Heat the oil in a frying pan over a moderate heat, add onion, kumara and cumin, season with salt and freshly ground black pepper. Cook, stirring at times, until vegetables are tender.  Add the spinach for the last few minutes of cooking.  Remove the pan from the heat, allow to cool and then mix in the chicken, Parmesan, feta and egg. Place 4 sheets of filo on a bench and brush butter between each layer.  Cut  into thirds cross ways.  Starting at a narrow end spoon mixture onto the filo towards a corner.  You will be using about one sixth of the mixture.  Fold the corner with the filling on it diagonally over to form a triangle.  Continue to fold in this way retaining the triangle shape. Continue with remaining pastry and filling. Place triangles on a cold baking tray and brush with remaining butter. Bake for 15 minutes or until golden and crisp.